Corn, Black Bean and Mango Salsa

In most parts of California, Autumn doesn't show up until November, giving us an extended summer through September and most of October.  The warm weather inspires Back-to-School barbarques, last-of-the-season beach flings and general outdoorsy-ness to take in all the sunshine and warm weather before the rains (hopefully) come.  Blending the season in a dish, corn salsa takes the bright fresh veggie fun of summer and the harvest corn of fall into a tasty mix for your palate.   For added fun and a little sweetness, I threw in some mango for this recipe we presented at our "End of Season Summer Bonfire." 

We don't normally think of salsa as a dish where we get much protein, but the combination of corn and black beans makes this salsa a highly nutritious form of vegetarian protein. 

Ingredients:

  • 1 cup frozen corn, thawed and roasted in the oven or 1 corncob, boiled for 12 minutes and corn removed
  • 1 cup black beans, cooked or 1 can, 15 oz, drained and rinsed
  • 1 mango, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1/3 cup red onion, diced
  • 3 Tablespoons fresh cilantro, torn
  • 1 lime, juiced

 

Just mix all the ingredients in a medium sized bowl and toss well. 
Simple and yummy. 

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